This ham and black bean soup is a favorite at my house. I always make it when I have ham leftover or even frozen ham that I need to use. We like it with cornbread muffins. Soup is one of my favorite things and I usually have it for lunch.
2 – 3 cups ham, cooked and chopped
3 cups water
2 large carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
1 medium sized green pepper, chopped
1 (14.5 ounce) can chicken broth
1 (15.25 ounce) can black beans, rinsed
1 (15.25 ounce) can whole kernel corn, drained (can use frozen or fresh, too)
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can green chilis, Optional
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1 teaspoon chili powder
Pinch cayenne or a few drops hot sauce
1/4 cup instant rice or can use long grain
1 teaspoon salt
1/2 teaspoon black pepper
Add all ingredients to soup pot and bring to boil, turn down to simmer for about 45 minutes or until carrots are tender. Makes about 2 1/2 quarts soup. Serve with your favorite shredded cheese on top. Enjoy!
If you like this recipe, you might also like my recipe for Ham and Dumplings.
© 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.